New York Sour

2012-04-28T20:30:00Z 2012-11-01T15:18:35Z New York SourRecipe by Matt Seiter Feast Magazine | Inspired Local Food Culture/Midwest
April 28, 2012 8:30 pm  • 

New York Sour

The sourness from the lemon and the barrel from the whiskey draw out the raw fruit flavors of the wine in the New York Sour. Your choice of red wine will determine the overall flavors you get from the drink.

Serves | 1 |

  • 2 oz whiskey, preferably rye
  • 1 oz lemon juice
  • ¾ oz simple syrup
  • red wine
  • lemon wedge for garnish

| Preparation | Add whiskey, lemon juice and simple syrup to a cocktail shaker. Add ice, shake and strain into a Collins glass filled with crushed ice. Float red wine on top and garnish with a lemon wedge.


Floating liquids

When a recipe calls for you to float one liquid atop another, it may seem as though it’s asking you to perform magic. But it’s actually an easy trick. In the case of the New York Sour, simply hold a spoon upside down over the glass and slowly pour the wine onto the spoon’s backside, letting it cascade into the drink. Some drinks, such as the Pousse Café, require you to know the densities of different liquids to properly float one on top of the other. You can find density charts in a few recent cocktail books or online. Once you know the densities of the liquids you’re working with, the procedure to layer drinks in this fashion is the same as the one you use to make a New York Sour.

Matt Seiter is a co-founder of the United States Bartenders’ Guild’s St. Louis chapter, a member of the national board for the USBG’s MA program and a continuing educator for all desiring knowledge of the craft of mixology. He is a member of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

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